Main Duties:
1. Oversees inventory and cost management related activities of Food & Beverage.
2. Oversees purchasing personnel, central storeroom staff and product flow.
3. Responsible for costing all procurement related to F&B operations.
4. Able to negotiate with outside vendors.
5. Responsible for accounting processes related to food and beverage cost of goods and inventory management.
6. Prepares financial analyses of operations for the guidance of management, including revenue and costing.
7. Works with the Finance team and Food and Beverage management team to develop and maintain the Hotel's inventory policies and procedures. The position involves internal auditing, cost accounting, and budgetary controls. Examines, analyzes, and evaluates operations of individual restaurants to ensure adherence to company standards and policies.
8. Examines physical products and other data to determine adherence to quality standards and verification of company records. Prepares various financial schedules for management tools. Performs spot audits to ensure procedures are followed throughout the reporting period. Makes recommendations to management related to profitability and product contribution margin.

Position responsibilities:
i. Manages the Hotel's F&B inventory systems and keeps books and records on all related transactions and assets.
ii. Manages personnel in central storerooms, as well as the food and beverage procurement process.
iii. Guides and directs storeroom manager and storeroom team on order schedules, shopping lists and deadlines, both internal and external.
iv. Negotiates with vendors on pricing, specials, and incentives, aligned with overall Hotel branding.
v. Establishes, or recommends to management, inventory strategies, par levels, objectives, and policies for the Hotel.
vi. Provides management with timely reviews of operating financial status. Researches inventory and cost of goods variances and prepares monthly internal cost of product analysis reports, using sales and inventory reports from various systems.
vii. Works closely with the Finance team, Storeroom Personnel, and F&B management regarding food quality, unit cost of serving preparation, recipe pricing, and menu planning.
viii. Oversees and participates in month-end physical inventory counts. Performs mid-month inventory audits.
ix. Assists in training back of house and front of house F&B managers on proper inventory and procurement processes.
x. Reviews month end waste/spoilage and inventory reconciliation reports. Provides detailed analysis on any irregularities or variances.
xi. Maintains product and recipe database and must be proficient with unit conversions.

 Requirements
i. 3-5 years food and beverage operations experience
ii. 4 year accounting or business degree required
iii. CPA or advanced degree preferred but not required
iv. Advanced Excel skills, including macros and pivot tables
v. Point of sale system experience preferred
vi. Inventory system experience preferred

Physical demands: the position requires regular physical inventory counts, requiring the ability to use safe techniques for lifting, stacking and moving heavy boxes/items.


Interested candidates are to send their CVs to: hotelcalabar@gmail.com

Only short-listed applicants will be contacted.